Vicky Ratnani’s Key Ingredient: Versatility

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An Interview with Vicky Ratnani
Chef, Cookbook Author, and TV Personality

There are chefs, there are writers, there are television personalities, and then there’s Vicky Ratnani – a man who’s love affair with food has taken him to the far reaches of the globe and allowed him to wear myriad hats within the food industry. Hearing his story was both impressive and inspiring.

Tell us about how you got your start as a chef. We understand you sharpened your skills on the high-seas!

My inclination was always towards western cuisine. When I graduated in 1991, I did not want to join a hotel but wanted to travel and work overseas to explore more. I thought the best way to learn, travel, and explore the world was to be on a ship on the high-seas. I joined Cunard cruise lines as a commis chef and after 12 years left as an Executive Chef of the Queen Mary 2 and Queen Victoria.

How do you want people to think about your role in the culinary industry? A chef? A TV personality? A cookbook author? All of the above?

Definitely, all of the above. I am and always will be a chef but am also looking forward to showcase my personality and thoughts via TV and writing.

How has being an avid traveler shaped your culinary viewpoint?

When you see more, you learn more. Working with people from over 35 different nationalities, you are bound to pick up a foreign language, meet a variety of people and learn a great deal about cooking and finding new recipes. Having the chance to listen to people tell tales from their home and culture is truly a blessing and provides a melting pot of ideas which have become a part of my personality and culinary knowledge.

You have met many world-renown chefs through your travels. Which has been the biggest influence to your cooking style?

Todd English is my hero. I used to look after his restaurant, Olives, on the Queen Mary 2 and have been fortunate to train at several of his kitchens. I also have great admiration for Daniel Bouloud, Wylie D of WD 50, Jean George and Heston Blumenthal.

Which one of your many unique dishes is your favorite and why?

My favorite dish is on my Nido menu. It is a Togarashi dusted Loch Duart Salmon, sunchoke puree, pickled beets, ponzu drizzle and micro greens. The dish has a variety of flavors and textures that are unique and simply mouth-watering.

Where do you think Indian cuisine sits on the global culinary stage? What excites you about Indian cuisine going forward?

I think Indian cuisine is absolutely on the rise. In fact a lot of western chefs are learning how to use Indian spices and marinades in their dishes. The fact that fine dining as well as hole-in-the-wall Indian restaurants are doing well supports this and I think it is only getting bigger and better. I am proud to be Indian and am extremely happy about the global trend of people realizing that Indian Food is NOT just spicy food filled with curry and chilis, but rather a culture-based, complex cuisine type.

We see more locally-sourced and health-conscious food concepts. Are there other themes you are starting to see either here in the U.S. or in different parts of the world?

Sustainability has definitely been a major part of the industry for a while. Chefs and farms have been collaborating to offer only those items which are specially crafted and grown for the chef. Other themes are that super foods such as kale and quinoa are becoming popular ingredients with restaurants in India.

Parents everywhere will be tuned into this answer but do you have any tricks for getting our kids to love their vegetables?!

The best tip I can provide is for parents to focus on how the vegetables are cut. I always advise parents to invest in a mandoline helping them showcase vegetables as thinly-sliced, ribbons and curls. Appearance is everything with children and this will make them look more appetizing. Tastier seasonings and spices can also make it more interesting for children.

What is next for Vicky Ratnani?

A restaurant in India, a restaurant in New York, and a cooking studio are all high on my priority list, but I am also pursuing the authoring of several more cookbooks and have a few television shows in the pipeline. I am also launching my own YouTube channel next month – many things to be keep me busy but also very exciting!